Description

Alice Springs Chicken is a flavorful, restaurant-style dish featuring marinated chicken breasts topped with sautéed mushrooms and melted Colby Jack cheese. This recipe combines a tangy honey-Dijon marinade with creamy mayonnaise and lemon juice, delivering tender, juicy chicken with a golden crust and rich toppings baked to perfection. Garnished with fresh parsley and served with reserved marinade for dipping, it’s a hearty and satisfying meal that brings a taste of Outback Steakhouse to your home kitchen.

Ingredients

Scale

Marinade

½ cup Dijon mustard
½ cup honey
¼ cup mayonnaise
1 teaspoon fresh lemon juice

Chicken and Toppings

4 boneless, skinless chicken breasts (about 1 ½ pounds)
2 tablespoons butter
8 ounces mushrooms, sliced
1 tablespoon olive oil
2 cups shredded Colby Jack cheese
2 tablespoons fresh parsley, for garnish (optional)
Salt and freshly ground black pepper, to taste

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Instructions

Prepare the Marinade: In a small bowl, combine Dijon mustard, honey, mayonnaise, and fresh lemon juice. Mix well and set aside ¼ cup of this marinade in a covered container in the refrigerator to serve alongside the finished dish.
Marinate the Chicken: Place the chicken breasts into a large plastic zipper-top bag. Pour the remaining marinade over the chicken, seal the bag, and massage gently to coat each piece evenly. Refrigerate for at least 30 minutes, or overnight for a more intense flavor.
Cook the Chicken: Preheat your oven to 400°F (200°C). Heat a large oven-proof skillet over medium-high heat and melt the butter. Once melted and the foam subsides, add the sliced mushrooms and sauté for about 5-7 minutes until they release their moisture and start to brown. Remove mushrooms from skillet and set aside.
Sear the Chicken: In the same skillet, add the olive oil and place the marinated chicken breasts in the skillet. Cook for approximately 5 minutes on each side until a golden-brown crust forms. This step helps seal in juices before baking.
Add Toppings and Bake: Top each chicken breast evenly with the sautéed mushrooms and shredded Colby Jack cheese. Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.
Garnish and Serve: Remove skillet from the oven and sprinkle fresh parsley over the chicken, if using. Season with salt and freshly ground black pepper to taste. Serve hot with the reserved marinade on the side for dipping.

Notes

Marinating the chicken overnight enhances the depth of flavor and tenderness.
Use an oven-proof skillet to avoid transferring the chicken after searing.
You can substitute Colby Jack cheese with Monterey Jack or mild cheddar for variation.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
Leftover marinade reserved for dipping should not be used for basting or cooking to avoid contamination.